Mayonnaise recipe jamie oliver this Wikipedia the language links are at the top of the page across from the article title. Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

This section possibly contains original research. Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain. According to Émile Littré, it may have come from Mahón, capital of Menorca, in the Balearic Islands, Spain, occupied by the English at the time and then conquered by the Duc de Richelieu in 1756. Mayonnaise sauce may have its origins in the ancient remoulade. Another hypothesis is that mayonnaise is derived from aioli. Remoulade sauce was known for a long time and there were hot and cold versions of it.

In the early 18th century, Vincent La Chapelle had the idea of incorporating “velouté”, based on roux, a mixture of flour and fat, to bind it. In 1742, François Marin published in the Suite des Dons de Comus a recipe called “beurre de Provence” which contains garlic cloves cooked in water, crushed with salt, pepper, capers and anchovies, then mixed with oil. He calls the sauce aioli bo. On April 18, 1756, the Duke of Richelieu invaded Menorca and took the port of Mahon. Another version is Grimod de La Reynière’s 1808 bayonnaise sauce which is a sort of aspic: “But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads.

In 1806, André Viard, in Le Cuisinier impérial, transformed this recipe for remoulade by replacing the roux with egg yolk. It is only in 1815 that Antonin Carême mentions a cold “magnonaise” emulsified with egg yolk. The word “mayonnaise” is attested in English in 1815. Auguste Escoffier wrote that mayonnaise was a French mother sauce of cold sauces, like espagnole or velouté. The origin of the name mayonnaise is unclear, though some records indicate its introduction to the early 1800s, with numerous suggested, sometimes contradictory suggestions. Spanish, but that spelling too is only attested later.

Alexandre Balthazar Laurent Grimod de La Reynière, a lawyer by qualification who acquired fame during the reign of Napoleon for his sensual and public gastronomic lifestyle, rejected the name mayonnaise because the word “is not French”. 19th century, long after the capture of the city of Mahón. Recipes for mayonnaise date to the early nineteenth century. Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. This sauce is made to “take” in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze.

Modern mayonnaise can be made by hand with a whisk, a fork, or with the aid of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed.

Miracle Whip was developed as a less expensive imitation of mayonnaise. Because it doesn’t meet the legal definition of mayonnaise, it is marketed as salad dressing. Egg-free imitations of mayonnaise are available for vegans and others who avoid eggs or cholesterol, or who have egg allergies. Mayonnaise is used commonly around the world, and is also a base for many other chilled sauces and salad dressings. Chile is the world’s third major per capita consumer of mayonnaise and first in Latin America. Commercial mayonnaise became widely accessible in the 1980s. It is a common topping for completos.